cold boiled thyme potatoes

Ingredients:

2 pounds small fingerling potatoes

3 pigs fresh thyme

3 tablespoon kosher salt

Directions:

Place the potatoes in a large pot and cover with cold water. Add the salt and fresh thyme. Bring to a boil and lower the heat to a simmer. Cook the potatoes until barely fork tender, about 10-12 minutes.

Remove from the heat and let cool completely in the cooking liquid.

Cover and refrigerate the potatoes in the cooled cooking liquid over night.

Drain, check seasoning, and serve.

Serves 8